Make Easy French Dip Sandwiches at home for less than restaurant prices and serve them with au jus for dipping each delicious bite in!
- 2 hoagie rolls
- 1½ Tablespoons melted butter
- ½ pound deli roast beef slices (thinly sliced) *approx. 4 slices per sandwich
- 4 thin slices provolone cheese
- 1 ounce au jus mix found in spice section (in packet)
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Preheat oven broiler. Brush melted butter on both halves of the hoagie rolls. Place the buttered rolls on a wire rack about 4-5 inches below your oven broiler heating element. Keep an eye on them as they "toast" to avoid burning the rolls. When the rolls are lightly browned and "toasted", remove them from the oven.
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Divide the meat slices into 2 portions ("usually" about 4 slices per sandwich). In a saucepan, prepare the au jus according to package directions. This means heating water and au just powder together only until it comes to a boil (about 1-2 minutes). Turn off the heat; add the beef for ONE sandwich to the hot juice. Once slices have been fully submerged in the juice, use tongs to remove them, letting excess juices drip back into the pan.
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Immediately place beef slices onto the bottom half of one toasted hoagie roll. Repeat this for the remaining beef slices for the other sandwich. Spread the juice-dipped beef slices onto the bottom half of each hoagie roll (to cover the roll).
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Place two thin slices of provolone cheese on top of the beef slices on each sandwich to cover them. Put sandwiches (still on wire rack) back under the broiler (put foil under the rack to catch any dripping, melted cheese). Broil until cheese melts; remove from oven.
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Place the top half of the roll over the melted cheese. If desired, slice sandwich in half. Serve each sandwich with a little dish of au jus to dip the sandwich in. Enjoy!
NOTE: The caloric calculation does NOT include au jus mix because the amount used will vary for each user. Typically, a packet of au jus mixture will yield about 12 servings (¼ cup per serving) and the calorie count for each serving is 5 calories. We freeze the leftover au jus for later use.